Slow Cooker Cheesy Lasagna With Sausage And Beef Recipes

SLOW-COOKER SAUSAGE LASAGNA

Steps:

• Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.

SLOW COOKER CHEESY LASAGNA WITH SAUSAGE AND BEEF

Steps:

• In a large skillet over medium heat, melt butter.
• Add onion and sauté for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
• Add minced sausage and ground beef. Cook until browned, approximately 7 minutes. Drain oil.
• In a large bowl, add marinara sauce, alfredo sauce and canned tomatoes and mix completely.
• Add ground meat mixture to sauce. Add Italian Seasoning and salt and pepper to taste.
• In the slow cooker pan, pour a small amount of the sauce mixture along the bottom of the plan.
• Layer the uncooked lasagna noodles across the bottom of the pan. You can make the noodles to adjust them to the size of your pan.
• Spoon ricotta cheese across the lasagna noodles. Add a layer of grated cheeses. Add a layer of sauce mixture.
• Repeat the layering process; lasagna noodles, ricotta cheese, grated cheeses, sauce mixture.
• For the top layer, proceed with this order: lasagna noodles, sauce mixture, grated cheeses and sliced mozzarella cheese.
• Cook on LOW for 6 hours or HIGH for 4 hours until cheese on top is bubbly.

SLOW COOKER LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
• Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
• Cover, and cook on LOW setting for 4 to 6 hours.

SLOW-COOKER CHEESY WHITE LASAGNA

Steps:

• Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.

SLOW-COOKER SAUSAGE LASAGNA

Steps:

• In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
• Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
• Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

SLOW-COOKER LASAGNA

Steps:

• Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
• Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
• Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

CHEESY BEEF LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.
• Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside.
• In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.
• Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
• Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.